Stars: 3
Review by: MandyApgar
A cultural history of chocolate - its origins, current production methods, the men who became famous for making it, and also means and methods of the foodies who go all out to enjoy it. The author does have a snobbish tone at times but he does do history well. (Calling Hershey's "vomit" to a reader of Pennsylvania German origin is fightin' words, even if I can't really have the stuff.) He is at his best when discussing the cultural aspects - how different cultures have used and farmed cacao, even including a chapter on illicit production methods common to the Ivory Coast region. Goes very in depth as well into the artisinal kinds in different countries, taking various trips with professionals more invested in each region. A very nice book overall that was merely tainted by the author's bias.
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